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Purple sprouting broccoli & kale gratin

Purple sprouting broccoli & kale gratin

A star rating of 4.8 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 8 as a side

This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan

  • Gluten-free
Nutrition: per serving


  • 400g kale
  • 15g butter
  • 1 small garlic clove , finely chopped
  • really generous grating of fresh nutmeg
  • 300g purple sprouting broccoli
  • 500ml double cream
  • 100g fontina , very thinly sliced
  • 50g parmesan , grated


  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.

  • STEP 2

    Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.

  • STEP 3

    Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.

  • STEP 4

    Tip the kale into the base of a gratin or casserole dish and place
    the broccoli on top. Season well and grate over some nutmeg. Pour the
    cream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.

Goes well with

Recipe from Good Food magazine, April 2017

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A star rating of 4.8 out of 5.6 ratings

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